Wash and soak the rice for 15 to 20 mins.
Grind the onions and green chillies to a paste and keep it aside.
In a pressure cooker, add ghee, and all the whole spices. Saute for a couple of seconds, then add the ginger garlic paste.
Saute for 5 minutes, then add the ground onion paste. Saute till the paste turns colour.
Now, add the chopped vegetables and simmer for 5 mins.
Add the curds and 2 cups water. Cover with lid and cook for 3 whistles.
Once the pressure falls, fluff the rice, garnish with roasted cashews.